Name of Recipe: Coffee Liqueur Custard Tart converted from a very old edition of Recipes+
Number of People: Made a 23cm tart plus some small ones as well
Ingredients:1/2 batch EDC custard - make the night before
1 batch of MJ's
sour dough pastry 60mls strong black coffee, cooled
3 tsp gelatine
1/2 cup boiling water
250g packet Philly cream cheese
90g castor sugar
1 tbspn coffee flavoured liqueur - eg Kahlua, Tia Maria, Baileys Coffee Liqueur
Choc shavings for decoration
Preparation:Make the sour cream pastry, wrap in gladwrap and refrigerate for 20 minutes.
Preheat oven to 180
oC fan forced.
Roll out to fit a 3cm deep x 23cm fluted flan tin with removable base or use a large quiche dish. There will be enough pastry left over to make another smaller tart base but the leftover filling may only fill a few individual tart cases.
Line pastry with baking paper and fill with beans or rice.
Bake 10 minutes, remove paper and rice.
Bake a further 10 minutes or until pastry is cooked and golden brown. Set aside to cool
Stir the gelatine into the boiling water until dissolved. Set aside but keep warm.
Beat the cream cheese
10 sec/speed 5 until smooth.
Add the custard, sugar, coffee & liqueur and mix for
20 sec/speed 7. Scrape down sides and repeat this step if necessary.
Turn the
speed down to 3, add the gelatine slowly and mix for
20 seconds.
If making a tart, leave the mixture in the bowl until it shows signs of slightly setting - anywhere between 10 & 30 minutes depending on how cool your coffee mixture was.
If pouring into ramekins that can be done immediately.
Place in fridge for few hours to set then decorate with grated chocolate.
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